A scrumptious pile of freshly baked baby marrow fritters, piled high with smoked trout and whipped feta. Sided with a fresh salad and sprinkled with Italian-style cheese and fresh chives! Is it too good to be true? No, it’s true!
Baby Marrow Fritters & Smoked Trout
Baby Marrow Fritters & Smoked Trout
with fresh green leaves & whipped feta
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Baking Powder
- Cabbage
- Danish-style Feta
- Fish
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Ground Almond
- Low Fat Plain Yoghurt
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Egg/s
- Tea Towel
ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic clove on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
WILTED Cabbage
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 2-4 minutes until slightly wilted. Season to taste.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the baby marrow. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the baking powder, the ground almond, seasoning, ½ the chopped chives, the wilted Cabbage, and 1 egg. Mix until fully combined. Add a splash of water if the mixture is not coming together.
BAKE THE FRITTERS
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. On completion, drizzle the fritters with oil. Pop in the hot oven and bake for 12-15 minutes, flipping halfway, until golden and cooked through.
WHIPPED FETA
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives and grated cheese. Stunning, Chef!
Garlic Clove - 1
Cabbage - 100g
Baby Marrow - 100g
Grated Italian-style Hard Cheese - 20ml
Baking Powder - 2,5ml
Ground Almond - 40ml
Fresh Chives - 4g
Low Fat Plain Yoghurt - 45ml
Danish-style Feta - 40g
Green Leaves - 20g
Baby Tomatoes - 80g
Smoked Trout Ribbons - 40g
ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
WILTED Cabbage
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 2-4 minutes until slightly wilted. Season to taste.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the baby marrow. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the baking powder, the ground almond, seasoning, ½ the chopped chives, the wilted Cabbage, and 1 egg. Mix until fully combined. Add a splash of water if the mixture is not coming together.
BAKE THE FRITTERS
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. On completion, drizzle the fritters with oil. Pop in the hot oven and bake for 12-15 minutes, flipping halfway, until golden and cooked through.
WHIPPED FETA
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives and grated cheese. Stunning, Chef!
Garlic Cloves - 2
Cabbage - 200g
Baby Marrow - 200g
Grated Italian-style Hard Cheese - 40ml
Baking Powder - 5ml
Ground Almond - 80ml
Fresh Chives - 8g
Low Fat Plain Yoghurt - 85ml
Danish-style Feta - 90g
Green Leaves - 40g
Baby Tomatoes - 160g
Smoked Trout Ribbons - 80g
ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
WILTED Cabbage
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 2-4 minutes until slightly wilted. Season to taste.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the baby marrow. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the baking powder, the ground almond, seasoning, ½ the chopped chives, the wilted Cabbage, and 2 eggs. Mix until fully combined. Add a splash of water if the mixture is not coming together.
BAKE THE FRITTERS
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need 2 baking trays. On completion, drizzle the fritters with oil. Pop in the hot oven and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
WHIPPED FETA
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives and grated cheese. Stunning, Chef!
Garlic Cloves - 3
Cabbage - 300g
Baby Marrow - 300g
Grated Italian-style Hard Cheese - 60ml
Baking Powder - 7,5ml
Ground Almond - 120ml
Fresh Chives - 12g
Low Fat Plain Yoghurt - 125ml
Danish-style Feta - 120g
Green Leaves - 60g
Baby Tomatoes - 240g
Smoked Trout Ribbons - 120g
ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
WILTED Cabbage
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 2-4 minutes until slightly wilted. Season to taste.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the baby marrow. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the baking powder, the ground almond, seasoning, ½ the chopped chives, the wilted Cabbage, and 2 eggs. Mix until fully combined. Add a splash of water if the mixture is not coming together.
BAKE THE FRITTERS
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need 2 baking trays. On completion, drizzle the fritters with oil. Pop in the hot oven and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
WHIPPED FETA
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives and grated cheese. Stunning, Chef!
Garlic Cloves - 4
Cabbage - 400g
Baby Marrow - 400g
Grated Italian-style Hard Cheese - 80ml
Baking Powder - 10ml
Ground Almond - 160ml
Fresh Chives - 15g
Low Fat Plain Yoghurt - 170ml
Danish-style Feta - 160g
Green Leaves - 80g
Baby Tomatoes - 320g
Smoked Trout Ribbons - 160g
Frequently Asked Questions
What is the preparation time for Baby Marrow Fritters & Smoked Trout?
The preparation time for Baby Marrow Fritters & Smoked Trout with fresh green leaves & whipped feta is between 20 and 40 minutes.
What is the total time required to make Baby Marrow Fritters & Smoked Trout with fresh green leaves & whipped feta?
The total time required to make Baby Marrow Fritters & Smoked Trout with fresh green leaves & whipped feta is between 30 and 55 minutes.
How many servings does Baby Marrow Fritters & Smoked Trout provide?
4 servings
What are the main ingredients in Baby Marrow Fritters & Smoked Trout?
Baby Marrow, Baby Tomatoes, Baking Powder, Cabbage, Danish-style Feta, Fish, Fresh Chives, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Ground Almond, Low Fat Plain Yoghurt, Smoked Trout Ribbons
What is the nutritional information of Baby Marrow Fritters & Smoked Trout?
Calories: 455, Carbs: 18 grams, Fat: grams, Protein: 31 grams, Sugar: 8.1 grams, Salt: 1227 grams
How do I prepare Baby Marrow Fritters & Smoked Trout?
WILTED CABBAGE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced cabbage for 2-4 minutes until slightly wilted. Season to taste. ROASTY GOODNESS: Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft. FANTASTIC FRITTERS: Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the baby marrow. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the baking powder, the ground almond, seasoning, ½ the chopped chives, the wilted cabbage, and 1 egg. Mix until fully combined. Add a splash of water if the mixture is not coming together. WHIPPED FETA: When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning. FRITTER FIESTA!: Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives and grated cheese. Stunning, Chef! BAKE THE FRITTERS: Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. On completion, drizzle the fritters with oil. Pop in the hot oven and bake for 12-15 minutes, flipping halfway, until golden and cooked through.
What should be prepared from my kitchen to make Baby Marrow Fritters & Smoked Trout?
Baby Marrow, Baby Tomatoes, Baking Powder, Cabbage, Danish-style Feta, Fish, Fresh Chives, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Ground Almond, Low Fat Plain Yoghurt, Smoked Trout Ribbons
How many calories does Baby Marrow Fritters & Smoked Trout have?
455 calories
How much fat content does Baby Marrow Fritters & Smoked Trout have?
grams
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